Ruth Reichl's Pasta with Reduced Seafood Cream Sauce -- and Sea Urchins or Scallops

This is based on Ruth Reichl's "Michele's Pasta and Scallops" from her book "Comfort Me With Apples". Concentrating a flavorful fish stock -- then reducing it again with cream -- creates an intense, indulgent sauce. We've served this home made fettuccine and scallops, but the version pictured here is even better, topped with sea urchins and home made angel hair pasta that holds the sauce more gracefully. 

It's easy to make, just make sure you use good ingredients. We've been making it since 2003, it's a treat. Be warned that Sea Urchins are even more expensive than Scallops, a little flat will set you back about $14; they are quite perishable.  Makes a rich dinner for two.

2  cup  Fish Stock (use good stuff, not that junk in a box or can)

1  cup  Heavy Cream

1  flat  Sea Urchins ("tongues"), or 1/2 pound Sea Scallops

         Kosher Salt

1/2 Lb   Pasta, preferably home made angel hair

1  bunch Parsley, chopped fine for a garnish

1  Tbs   Lemon Juice, fresh, optional

1  Tbs   Toasted Bread Crumbs, wildly optional

Get pasta water boiling. Do the rest while it's heating.

Reduce Stock to 1/2 cup, about 5 minutes. I found a measuring cup to be helpful in judging this reduction and the next.

Add cream, simmer to reduce mixture to 2/3 cup, about 6 minutes. It's fine if the cream bubbles vigorously, it won't burn like milk would. It should start to take on a caramelized color and aroma. When sufficiently reduced, adjust Salt (don't salt earlier, the reduction will make it too intense), and keep warm on a very low flame.

Flat of Sea Urchins, home made Angel Hair pasta

Cook the pasta in salted water. If you use dried pasta you might want to start this step earlier; if using fresh, maybe a little later so it doesn't get ready before the scallops. Reserve 1/2 cup of the pasta water. Drain.

If you're using Sea Urchins, you don't need to cook them -- think sushi.

If you're using Scallops, dry them well, sprinkle generously with coarse Salt, and freshly ground Pepper (the black pepper flecks look good against the cooked scallops when served). 

Heat a heavy metal (dude) skillet; I use a cast iron. Film with oil. Grill scallops until just barely cooked, about 1-2 minutes per side. Transfer to plate, cover to keep warm.

Drain and plate the pasta.

Top with Cream Sauce; if it's gotten too thick, thin with a little of the reserved pasta water first.

Top with (uncooked) Sea Urchins, or seared Scallops.

Sea Urchins on intense sauce and pasta

Garnish with Parsley for a color contrast.

Squeeze a little Lemon Juice to brighten, if desired.

I think black pepper distracts from the color, but add if you like.

You can also top with toasted bread crumbs for a crunchy contrast, but that pushes this elegant dish to a more rustic direction.